Oven-baked Squash Gnocchi | Vegan Recipes

Name: Oven-baked Squash Gnocchi | Vegan Recipes
Total time: 95 min
Ingredients: 1 large squash, about 1.5kg (the more starchy varieties of summer squash are best, such as butternut) peeled and cut into rough chunks; olive oil, for roasting; A little sea salt; 1 large fennel bulb, thinly sliced lengthways; 240g firm tofu, well drained; 300g unbleached white flour, sifted; 1 teaspoon sea salt; ½ teaspoon white pepper; 1½ teaspoons dried sage; 2 big handfuls of sun-dried tomatoes, roughly chopped; 1x spinach pistou; 2 tablespoons roasted hazelnuts, roughly chopped

veganuary.com

Making gnocchi with coloured vegetables makes brilliant sense. Any quite starchy root works well: parsnip, sweet potato, purple potatoes, cassava, pumpkin...

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Cooking tools:

Oven
Kitchen scale
Baking sheet
Peeler
Chef's knife
Cutting board
Sifter
Colander
Potato masher
Food processor
Mixing bowl

Ingredients

1 large squash, about 1.5kg (the more starchy varieties of summer squash are best, such as butternut) peeled and cut into rough chunks
olive oil, for roasting
A little sea salt
1 large fennel bulb, thinly sliced lengthways
240g firm tofu, well drained
300g unbleached white flour, sifted
1 teaspoon sea salt
½ teaspoon white pepper
1½ teaspoons dried sage
2 big handfuls of sun-dried tomatoes, roughly chopped
1x spinach pistou
2 tablespoons roasted hazelnuts, roughly chopped